BECKY LLOYD

MARQUETTE — A combination of COVID-19 and lactose intolerance led Marquette resident Becky Lloyd to a new career and a growing business.

Becky’s Roadside Refreshment is in its third year and is expanding. Lloyd opened her dairy-free ice dream and Italian ice business in the concession stand on Presque Isle this weekend.

“When COVID happened, I was stuck inside for five months. I had to do something. I used the COVID money I received and started investing in ice cream equipment,” she said.

Then she started developing her dairy-free recipes.

Lloyd had a desire to make dairy-free desserts when she developed lactose intolerance in her 40s. She noted that 36% of Americans are diagnosed as lactose intolerant. Many others suffer symptoms undiagnosed.

“As we age, we often don’t tolerate lactose as well,” she said. “The first year was tough, the second year was better. This is a brand-new business only operating for three years. And I’m still learning absolutely everything.”

Vango’s, which had previously leased the Presque Isle space, terminated its lease. Lloyd has signed a lease with the city for May 1 to Sept. 30.

The summer season typically kicks off on Memorial Day weekend.

“But I wanted to open for Northern Michigan University’s graduation weekend,” she said, about commencement exercises tonight. “The weather is nice this weekend and it gives me a chance to do a soft opening and get my bearings. By Memorial Day, I think we’ll have all the kinks worked out.”

Lloyd sells her homemade dairy-free dessert treats at the farmer’s market on Third Street every weekend. Locals may have spotted Lloyd riding her frozen treats tricycle along Lakeshore Boulevard.

Lakeshore Depot, near McCarty’s Cove, and Doozers Sweet Treats in Ishpeming wholesale Lloyd’s products

Lloyd said she hopes by the end of this year she can make enough money to upgrade to buy a bigger ice cream machine. She’s still using the original two-quart machine she started out with, which means she has to work some 16-hour days to make the product. She leases kitchen space from a church and has a great deal of freezer space there.

“I love, love being in the kitchen. It’s my happy place. When you hit paydirt on a recipe and you know it’s just right, it’s a great feeling,” Lloyd said. “I’m blessed. It’s so nice when you find work that speaks to you.”

This summer, Lloyd will sell dairy-free treats exclusively at the Presque Isle location. Next summer, she hopes to add six flavors of ice cream.

“I’m excited for people to try my food and see how exciting real food can be. I use premium ingredients, no chemicals or dyes.”

She remembers one customer who bought banana dairy-free ice cream and was at first concerned that it wasn’t yellow.

“He said he opened it and thought it looked like mashed potatoes,” she said. “He came back and told me it was the best banana ice cream he’d ever tasted.”

Lloyd may add some things to the menu over the summer. She says she’s always trying out new recipes. But on the menu for now:

Italian Ice (Gelato) — Strawberry-Mango, Blueberry-Lemon, Peachy, Strawberry-Pineapple, Cherry-Lime, Raspberry, Mango, Green Apple, Caramel Apple.

“In July we’ll add Mojito-Lime, which is to die for when it’s really hot,” Lloyd said.

Ice Dreams (made with coconut)–Fig with Cranberry Pear Balsamic, Vanilla, Chocolate Mint, Chocolate Cherry, Pecan Praline, Pistachio, Lime in da Coconut, Mexican Hot Chocolate, Coffee, and Chai Cupcake.

Canned sodas and chips will also be available.

The Ice Dream treats are made with coconut, which is 14% fat.

“This is a rich, decadent dessert. I don’t cheap it on anything. If I can’t do it right, I won’t do it. I use pure vanilla, which costs $225 a gallon,” she said. “The vanilla ice cream and the fig with cranberry pear balsamic are what I call my ‘fancy pants’ flavors.”

Lloyd moved to Marquette to attend NMU and after graduation decided to stay.

Having her business at Presque Isle is a homecoming for Lloyd. She worked in the ice cream shop there while she was in college and is still friends with members of that work crew. Lloyd’s ice cream is prepackaged and served with wooden spoons. She’s glad she doesn’t have to scoop ice cream like in the old days.

“It would get so hard to scoop, we developed what we called ‘ice cream elbow,'” Lloyd said.

Check out Becky’s Roadside Refreshment on Facebook and Instagram for updates.

Lloyd will play it by ear for the rest of this month, depending on the weather, but by Memorial Day, she plans to be open Tuesday through Sunday from noon to 8 p.m.

Vickie Fee can be reached at 906-228-2500, ext. 542. Her email address is vfee@miningjournal.net.